Pasta with Smoked Chicken and Mushrooms
Creamy smoked chicken and mushroom pasta. Easy weeknight recipe with tips on substitutions, sour cream, smoking chicken, and make-ahead storage.
I found this chicken and mushroom pasta recipe about 15 years ago in a magazine, and it has been a family favorite and crowd pleaser ever since.
Submitted by: Cindy from Pelham, NH
Yield: 4 to 6 servings
- Brown the onions and mushrooms well for the best flavor, then thicken the sauce with flour and chicken broth.
- Use cooked smoked or rotisserie chicken; add it at the end so it only needs reheating.
- Stir sour cream in off the heat to avoid curdling, and finish with fresh dill for brightness.
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Preparation Instructions:
- Melt butter in a large skillet over medium heat. Add the onion and cook until onion is translucent.
- Increase head to medium-high, add mushrooms and salt. Cook, stirring until the mushrooms are well browned.
- Reduce heat to medium-low, and stir in the flour, cook for 1 minute.
- Add broth, paprika and mustard. Reduce heat to low and simmer until sauce thickens, 3 minutes.
- Stir in chicken and cook 1 minute.
- Meanwhile, cook noodles according to package directions. Drain.
- Just before serving, stir the sour cream and dill into the sauce. Toss the noodles with the sauce.
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More About This Recipe
I love to smoke chicken outside on the grill and then use it in this recipe.
Frequently Asked Questions
Can I use rotisserie or raw chicken instead of smoked chicken?
Yes. Store-bought rotisserie chicken or leftover smoked chicken work great and just need to be reheated in the sauce. If you use raw chicken, cook it separately until it reaches 165 F, then add it to the sauce. Avoid adding raw chicken directly to the sauce unless you adjust cooking time to fully cook it.
How do I prevent the sour cream from curdling?
Take the pan off the heat before stirring in sour cream. You can temper the sour cream by mixing a spoonful of hot sauce into it first, then add it to the pan. Full-fat sour cream or crème fraîche hold up best. Do not boil after adding sour cream.
What mushrooms can I substitute for crimini and shiitake?
Use any firm mushrooms like cremini, white button, portobello, oyster, or a mix. If using dried mushrooms, rehydrate them in warm water and save the soaking liquid to boost flavor. Larger mushrooms can be sliced; small ones can be left whole or halved.
Can I make this vegetarian or vegan?
Yes. Replace the chicken broth with vegetable broth and swap smoked chicken for smoked tofu, tempeh, or a plant-based chicken substitute. For a vegan version, use a dairy-free cream alternative or coconut cream and omit sour cream or use a vegan sour cream.
How can I adjust the sauce thickness?
For a thicker sauce, cook it a bit longer to reduce, or add a little more flour when you make the roux. For gluten-free thickening, use a cornstarch slurry (mix equal parts cornstarch and cold water) and stir it in while simmering. To thin the sauce, add reserved pasta water or extra chicken broth a tablespoon at a time.
Can I make this ahead or freeze it?
You can make the sauce ahead and refrigerate it for up to 3 to 4 days. Freeze only before adding sour cream for best texture; freeze in airtight containers for up to 2 months. When reheating, thaw overnight, warm gently, then stir in fresh sour cream and dill before serving.
Any quick tips for smoking chicken on a grill?
Use indirect heat and wood chips like apple, hickory, or cherry for smoke. Brine or season the chicken first for juiciness. Smoke until the thickest part reaches 165 F, then let it rest before shredding. Cut into small pieces before adding to the sauce.
What should I serve with this pasta and how to garnish it?
Serve with a simple green salad, steamed vegetables, or crusty bread. Garnish with chopped fresh dill as suggested, or use parsley, lemon zest, and grated Parmesan for extra brightness and salt.
Can I use rotisserie or raw chicken instead of smoked chicken?
Yes. Store-bought rotisserie chicken or leftover smoked chicken work great and just need to be reheated in the sauce. If you use raw chicken, cook it separately until it reaches 165 F, then add it to the sauce. Avoid adding raw chicken directly to the sauce unless you adjust cooking time to fully cook it.
How do I prevent the sour cream from curdling?
Take the pan off the heat before stirring in sour cream. You can temper the sour cream by mixing a spoonful of hot sauce into it first, then add it to the pan. Full-fat sour cream or crème fraîche hold up best. Do not boil after adding sour cream.
What mushrooms can I substitute for crimini and shiitake?
Use any firm mushrooms like cremini, white button, portobello, oyster, or a mix. If using dried mushrooms, rehydrate them in warm water and save the soaking liquid to boost flavor. Larger mushrooms can be sliced; small ones can be left whole or halved.
Can I make this vegetarian or vegan?
Yes. Replace the chicken broth with vegetable broth and swap smoked chicken for smoked tofu, tempeh, or a plant-based chicken substitute. For a vegan version, use a dairy-free cream alternative or coconut cream and omit sour cream or use a vegan sour cream.
How can I adjust the sauce thickness?
For a thicker sauce, cook it a bit longer to reduce, or add a little more flour when you make the roux. For gluten-free thickening, use a cornstarch slurry (mix equal parts cornstarch and cold water) and stir it in while simmering. To thin the sauce, add reserved pasta water or extra chicken broth a tablespoon at a time.
Can I make this ahead or freeze it?
You can make the sauce ahead and refrigerate it for up to 3 to 4 days. Freeze only before adding sour cream for best texture; freeze in airtight containers for up to 2 months. When reheating, thaw overnight, warm gently, then stir in fresh sour cream and dill before serving.
Any quick tips for smoking chicken on a grill?
Use indirect heat and wood chips like apple, hickory, or cherry for smoke. Brine or season the chicken first for juiciness. Smoke until the thickest part reaches 165 F, then let it rest before shredding. Cut into small pieces before adding to the sauce.
What should I serve with this pasta and how to garnish it?
Serve with a simple green salad, steamed vegetables, or crusty bread. Garnish with chopped fresh dill as suggested, or use parsley, lemon zest, and grated Parmesan for extra brightness and salt.
I don’t know why these ingredients work together, but the end result is yummy! I added Brussels sprouts and can’t recommend them as an addition.
Just fantastic. Gave it 9.5. Added fresh asparagus and fresh broad neans at mushroom time. Half yoghurt, half sour cream. Then chopped parsley at serving.
This was really good! I did not have as much smoked chicken on hand, but used some homemade smoked chicken broth that really added some flavor. I used low fat Greek yogurt instead of the sour cream. All in the family loved it!
This was great! We like to smoke meats a lot and it’s hard to find recipes….I added chopped zucchini…..will do it again!
I love this dish. I always make alterations to recipes, so forgive me please. I used linguine instead of egg noodles because that is what I had in hand and substituted 1/2 cup of the sour cream with cream off the top of my raw milk. Yummy! Thank you!
Exceptional recipe. Loved every bite. Only change I made was a dash of sweet vermouth at the end.
This was fantastic!
I smoked the chicken as recommended.
Thank you for posting this recipe. Super good.